Light, Tender & Delicate Buttermilk Pancakes
Hey friends!
If there's one breakfast staple that has captured the hearts of many, it's pancakes.
My husband, a pancake lover who thinks he should eat pancakes every Saturday, is the reason I am working hard to create the perfect recipe.
So this go round, I decided to try King Arthur Cake Flour for his buttermilk pancakes. Although the pancakes didn't rise as much as they usually do with all-purpose flour, (I believe it has something to do with the levels of protein that are in the flour) they turned out to be light, delicate, and so tender. A beautiful twist to our traditional fluffy pancakes.
Because they are so light and delicate, you don't need much syrup, to much syrup will weigh down these pancakes
If you love making pancakes but hate the full feeling you get after eating them, you need to try these deliciously light and fluffy cake flour pancakes.
What you will need to make these pancakes:
Flour: The secret ingredient for a light, tender and delicious pancake. If you do not have cake flour you can use All Purpose Flour n
Buttermilk: Buttermilk serves a few important purposes for making pancakes. First, it reacts with the baking soda giving the batter a nice rise. Then it tenderizes the gluten in the pancakes making them soft. As a bonus, it adds a small tang to the pancakes for a very subtle flavor
Butter : Melted butter rounds out the texture of pancakes by adding just the right amount of fat to keep the stacks rich and moist
Vanilla Extract : Deepen the flavor of the pancakes
Sugar : Sweetens your pancakes
Cinnamon: This is optional but it adds a warmth to the pancakes
Oil or Butter: Cooking the pancakes on the stove but if you love crispy edges add butter
Maple Syrup: Extra flavor
Sour Cream: Adds a bit of tang and texture the pancakes
Eggs: Eggs add moisture, flavor, and a bit of color.
Baking Powder: To make your pancakes lighter and fluffier.
Baking Soda: Help the pancakes rise
Tips when making the pancakes:
A lumpy pancake batter is actually a good thing. Our natural instinct when mixing a batter is to make sure everything is nice and smooth—but resist it. Over-mixing develops gluten in the batter, which means heavier, chewier pancakes, rather than light and fluffy pancakes. Also set the batter aside for 30-40 mins
Ingredients
▢ cake flour 266 grams
▢ granulated sugar 67 grams
▢ 1 tablespoon baking powder and 1 tsp baking soda
▢ ¾ teaspoon kosher salt
▢ buttermilk 320 grams
▢ sour cream 227 grams
▢ 2 large eggs
▢ 2 tablespoons unsalted butter melted and cooled 28 grams, plus more for cooking and serving
▢ 1 teaspoon vanilla
▢ Neutral oil for cooking but if you like crispy edges use butter
▢ Maple syrup
Let’s Cook:
Place a large rimmed baking sheet in the oven and preheat to 200°F.
In a large bowl whisk together the flour, sugar, salt, baking soda, baking powder and cinnamon. Mix everything together until combined. and set aside.
In another bowl add the eggs, buttermilk, sour cream and vanilla extract.
Gently and slowly mix together the wet ingredients into the dry ingredients. You will see lumps. Set aside for 15 mins. If you have time 40 mins.
Heat a large skillet over medium-low to medium heat until hot. Grease the surface with butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, add about ¼ cup of batter to the skillet.
Cook for 2-3 mins when you see visual bubbles flip the pancakes. and cook for additional 2 mins
Transfer the pancakes into the oven to keep warm. repeat until all the batter is done. adding more butter and oil between each cook.
Serve with warm and add maple syrup.